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Easy Vegetable Stew

Course: Soup/Stew
Cuisine: American
Keyword: vegetable stew
Servings: 6 servings
Author: Lisa Marie Todd


  • 2 teaspoons olive oil
  • 1 large sweet potato cut into cubes
  • 1 medium yellow onion cut up
  • 1 zucchini cut into cubes
  • 1 small green bell pepper cut into cubes
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 14 1/2- ounce can diced tomatoes
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 3/4 cup low-sodium vegetable broth
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon Italian parsley


  1. In a large dutch oven, heat oil over medium heat.  Add sweet potato, onion, zucchini and green pepper. Stir in curry powder and cumin. Season with a salt and pepper. Cook for 10 - 15 minutes until vegetables are tender.

  2. Add vegetable broth, tomatoes with their juice, broth and garbanzo beans. Add additional salt and pepper if needed. Bring ingredients to a boil then reduce heat to medium low. Cover and simmer for 10 - 15 minutes or until vegetables are tender.  Serve immediately.

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